The Best Savory Cheddar Bacon Chive Scones
The perfect addition to your Saturday morning breakfast.
Ingredients
- 1.5 cups all purpose flour
- ¼ tsp salt
- 2 teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon sugar
- 4 tablespoon butter cold, cubed small
- ¾ cup extra sharp cheddar grated cheese
- ¾ cup cooked bacon bits
- 3 tablespoon chives chopped
- ⅔ cup heavy cream
Additional ingredients
- 2 tbsp heavy cream brushing scones
- additional grated cheese for topping scones
Instructions
- Preheat oven to 425
- In a medium sized bowl add the flour, baking powder, salt, garlic powder, onion powder, sugar and whisk.
- Add the cold butter into the dry ingredients and work into it until the butter pieces are pea sized to large chunks.
- Mix in the cheese, bacon and chives until its evenly dispersed.
- Start off with half of the heavy cream and continue to gradually add more into it forms into a dough, making sure not to overwork it.
- Pour out the dough onto a well-floured surface and roll until it's 1in thick. I just used my hands and barely pressed down the dough. Shape the dough to a rectangle and then using a bench scraper or a knife cut the dough into three triangles.
- Place the scones on a parchment lined baking sheet and top with cheese or bacon if desired. If you choose not to top them with cheese brush the tops with heavy cream to allow the tops to brown while baking.
- Bake the scones for 18 to 22 minutes depending on how thick or how big your scones are. They should be browned on top and on the sides.
Notes
*Scones are best if you chill the dough for at least 30 minutes before baking. Chilling the scones allows them to become flakier because the butter has had time to chill. To achieve the best scones, I would recommend chilling them overnight *
*Scones can also be frozen for up to 3 months. Just bake them frozen and add a couple of minutes to the baking time. *
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